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王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

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Paper Publications Home >> Scientific Research >> Paper Publications: 李雪,杜萍,黄蔡伦,王鹏,周光宏,徐幸莲.添加胡萝卜、燕麦及葵花籽油替代猪背膘对低脂乳化肠品质的影响,食品工业科技,2012,33(20):210-214(Participating authors)

王鹏,韩敏义,董庆利,徐幸莲,周光宏,卢士玲.PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD,JOURNAL OF TEXTURE STUDIES,2010,41(6):757-773(First Author)

卢士玲,徐幸莲,Ruihua Shu,周光宏,Yong Meng,Yongming Sun,Yanping Chen,王鹏.Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages,JOURNAL OF FOOD SCIENCE,2010,75(6):M366-M372(Participating authors)

王鹏,徐幸莲,周光宏.Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage,AGRICULTURAL SCIENCES IN CHINA,2009,8(12):1475-1481(First Author)

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